Roasted Butternut Linguine Recipe
Roasted Butternut Linguine Recipe photo by Taste of Home
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Roasted Butternut Linguine Recipe

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4.5 17 21
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Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. —Kim Caputo, Cannon Falls, Minnesota
Featured In: Baking with Squash
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 4 cups cubed peeled butternut squash
  • 1 medium red onion, chopped
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound uncooked linguine
  • 2 cups julienned Swiss chard
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups: 384 calories, 12g fat (2g saturated fat), 0 cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g protein.

Directions

  1. Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
  2. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
  3. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.
Originally published as Roasted Butternut Linguine in Taste of Home August/September 2011, p52

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Roasted Butternut Linguine

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
seasons4 User ID: 978190 234301
Reviewed Oct. 10, 2015

"The photo looks better than it tastes. Didn't like the Swiss chard at all!"

MY REVIEW
shellym2 User ID: 2212697 118514
Reviewed Oct. 5, 2014

"To me this was a very 'dry' dish. I added some butter and wine to help with that. Also added some sauteed garlic and some Parmesan cheese, as to my taste it was rather bland. Not something I will make again, sorry. I was so disappointed, as was really excited to try this. To me it was a waste of some good butternut squash."

MY REVIEW
alfoa User ID: 2078080 195653
Reviewed Aug. 17, 2014 Edited Aug. 29, 2014

"I found it to be a bit bland, unless the bite had squash in it. Something is missing, I can't quite figure it out--maybe goat cheese? I was expecting a dish that was more savory than sweet. I might make it again for a healthy dish for myself, but not for company.

Edit: Gave it another try. Doubled the amount of sage, since I could not taste it at all last time. Much better."

MY REVIEW
Grace1018 User ID: 7559734 135377
Reviewed May. 6, 2014

"This was fabulous! I followed the advice of others and sautéed the chard, garlic, and onions. (I used yellow onion.). Next time I may add sausage as another suggested. I will make this again."

MY REVIEW
rogercassman User ID: 7450275 124345
Reviewed Nov. 16, 2013

"great easy to make"

MY REVIEW
sddeck User ID: 7279512 194181
Reviewed Nov. 7, 2013

"Love it. Excellent meatless option"

MY REVIEW
zippee-0415 User ID: 6353988 195625
Reviewed Oct. 25, 2013

"Terrific recipe. The sage makes this pure comfort food. Based on other reviews and m y supplies, I used 1 teaspoon dried sage, sauteed the chard with garlic, salt & pepper and sprinkled shredded Parmesan cheese on top. We've never had chard before so I wanted to keep it separate in case we didn't care for it. We loved is and I used the whole bunch, not just the two cups called for in recipe (I cut away the stems). I poked the squash with a fork and nuked for 3 minutes to soften to make it easier to peel and chop. This is a keeper!"

MY REVIEW
Kayzie User ID: 5657581 179831
Reviewed Sep. 15, 2013

"Delicious"

MY REVIEW
Debkj User ID: 4743392 186046
Reviewed Sep. 15, 2013

"Would this be good if made ahead? I have a vegetarian luncheon I would like to bring it to. Reheat in crockpot?"

MY REVIEW
Pinstripes User ID: 3468767 118513
Reviewed Dec. 10, 2011

"Nice for a simple, elegant dinner. I stuck the chard in with the squash to roast for about 5-8 minutes because I was afraid it wouldn't get cooked enough otherwise."

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